This casserole has all the umami deliciousness of a great spaghetti dish, but without the heavy pasta.
1large spaghetti squash
1/2cupshredded cheddar cheeseoptional
Preheat oven to 350 degrees. Wash spaghetti squash, prick a few times with a knife and wrap in foil. Bake for 45 minutes to an hour, or until shell softens.
Slice onions and place into a medium baking pan. Toss with 1-2 tablespoons olive oil. Place in oven with squash and cook for 45 minutes, stirring every 15 minutes. Add sliced mushrooms for last 15 minutes of cooking time.
Slice squash in half and remove seeds from center. Scrape squash into a bowl.
Add roasted mushrooms and onions, seasoning and coconut milk. Beat eggs and add to squash mixture.
Spray a casserole dish and pour in squash mixture. Top with cheddar cheese if desired.
Raise oven temperature to 375 degrees and bake for 35 minutes, or until casserole is set.